Crock Pot White Chicken Chili

 
This is a great meal for going into the fall season.  It has a little bit of heat, but you can adjust that with the number of jalapenos you add.  It’s also a great freezer pack that you can pull out when you are pressed for time. 

Ingredients:

• 1 pound chicken breasts (about 2 breasts)
• 15 ounce can northern beans, drained and rinsed
• 4 ounce can chopped green chiles
• 1-2 fresh jalapenos, seeded then minced (use 1 for mild chili)
• ½ onion, chopped
• 2 cloves garlic, minced
• 1½ teaspoons cumin
• 1 teaspoon salt
• ¼ teaspoon pepper
• Big pinch dried oregano
• 2 cups chicken broth
• Juice of ½ small lime
• ¼ cup milk, any kind
• 1 tablespoon flour
• Suggested toppings:  green Tabasco sauce, verde sauce, lime wedges, tortilla chips, shredded cheese, chopped cilantro, sour cream.

Directions:

1. Add first 12 ingredients - chicken through lime juice – into a 6-quart crock pot then stir to combine. Cover and cook on low for 4 hours or until chicken shreds easily
2. Remove chicken then shred and place in the refrigerator. Whisk flour and milk together in a small dis then drizzle into chili and stir to combine.
3. Cover and cook on high for 30 minutes. Stir shredded chicken back into chili then scoop into bowls and serve with toppings. 

 Interested in making freezer packs? 

• Add all ingredients into a gallon freezer bag, removing as much air as possible, and freeze flat. 24-48 hours before slow cooking, place the bag in the fridge to thaw.  When thawed, dump into a crockpot and cook accord to the directions. 

* From Iowa Farm Girl Eats